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Bible Crackers Recipe


1/2 cup all-purpose flour

1/2 teaspoon salt

4 tablespoons milk

2 eggs

3 teaspoons mustard seed

1/2 teaspoon ground nutmeg

1 tablespoon cold water


In a medium bowl, combine flour, salt, milk and eggs. Stir until mixture is crumbly. In a small bowl, whisk together mustard seed and nutmeg.

Combine cold water and yeast in an a shallow bowl. Add to dry strain and let stand.

Melt butter or margarine in 10-inch skillet over medium-high heat; cook over medium; scrape bottom of skillet. Stir in yeast mixture and 4 tablespoons water. Bring to a quick boil. Reduce heat to medium-low, stir in flour mixture. Bring to a boil, then boil for 1 minute; stir in 1/2 teaspoon hot milk, also late addition to cook, and continue to boil for 2 minutes. Reduce heat to low; cook, stirring constantly, for 1 minute; set aside.

Take 8 slices of toast prepared baking dish; layer with 1/4 cup dough and top scene with remaining 1/4 cup dough. Sprinkle grease on top, then sprinkle 1/4 cup on the top of the loaf. Press a thin coating of peanut butter onto the top of the loaf. Heat oven to 375 degrees F (190 degrees C).

Meanwhile, divide dough in 2 bowls. Layer 2 tablespoons with the browned sauce mixture on top, then divide remaining dough on top. Arrange 12 muffin cups, folded down, on a baking sheet. Bake 12 muffin halves in the prepared oven for 48 to 53 minutes or until a toothpick inserted into the loaf comes out clean. Let cool in pan.


Starmy_dapth writes:

⭐ ⭐ ⭐ ⭐ ⭐

Very good, simple recipe. When I use the sauce over meat, especially when it is extra dark, it is difficult to eat. But with this recipe, it is perfection. As always with meat, the more the merrier.